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Penne with Roasted Butternut Squash, Pancetta, and Sage

Martha Stewart
  • 0 minutes
  • Serves 4

INGREDIENTS

3 oz

Pancetta

1

butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups), medium

10

Sage, fresh leaves

2

Shallots

3/4 lb

Penne pasta

1/2 tsp

Black pepper, freshly ground

1/4 tsp

Red pepper, flakes

1

Salt, Coarse

1/4 cup

Olive oil

1/2 cup

Pecorino romano cheese